polksalet Posted June 26, 2008 Share Posted June 26, 2008 A couple of days ago I was visiting with the bbq king of Texas. He has been hard at it for 35 years and I guess all of his frustration was boiling over and he told me everything he does to make his Q so good. The only problem is I already do this and mine isn't as good. I am guessing the missing variable is in the smoker. Quote Link to comment Share on other sites More sharing options...
Puddy Posted June 26, 2008 Share Posted June 26, 2008 Why do you pander to Unta like this? Quote Link to comment Share on other sites More sharing options...
dmarc117 Posted June 26, 2008 Share Posted June 26, 2008 Why do you pander to Unta like this? he said king, not queen. Quote Link to comment Share on other sites More sharing options...
untateve Posted June 26, 2008 Share Posted June 26, 2008 Why do you pander to Unta like this? 'pander' is such a harsh word. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted June 26, 2008 Share Posted June 26, 2008 If you don't have a smoker, then yes, that is the missing part of the equation. Quote Link to comment Share on other sites More sharing options...
detlef Posted June 26, 2008 Share Posted June 26, 2008 If you don't have a smoker, then yes, that is the missing part of the equation. My margaritas were always just OK but not nearly as good as others and then someone explained to me that I wasn't putting Tequila in them. Now they're so much better. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted June 26, 2008 Share Posted June 26, 2008 My margaritas were always just OK but not nearly as good as others and then someone explained to me that I wasn't putting Tequila in them. Now they're so much better. Quote Link to comment Share on other sites More sharing options...
polksalet Posted June 27, 2008 Author Share Posted June 27, 2008 Wash pig ribs twice with vinegar and rinse once. Smoke the ribs over a mixture of 255 GREEN HICKORY, 25%ONE YEAR CURED HICKORY AND ONE YEAR CURED PECAN. Cook at 200-210 for 8 hours. That is the whole recipe. It is almost exactly what I use save for the curing times Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted July 3, 2008 Share Posted July 3, 2008 Wash pig ribs twice with vinegar and rinse once. Smoke the ribs over a mixture of 255 GREEN HICKORY, 25%ONE YEAR CURED HICKORY AND ONE YEAR CURED PECAN. Cook at 200-210 for 8 hours. That is the whole recipe. It is almost exactly what I use save for the curing times Just vinegar, no rub? I've found I like apple and maple to smoke ribs. I wouldn't know where to get green hickory. Quote Link to comment Share on other sites More sharing options...
Clubfoothead Posted July 3, 2008 Share Posted July 3, 2008 I brine my ribs in a maple syrup mixture. Never thought of green hickory, either. Quote Link to comment Share on other sites More sharing options...
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